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Mounds Cake Recipe: 5 Easy Steps for a Coconut-Chocolate Treat

Mounds Cake Recipe

Isabella
A rich, moist chocolate cake with sweet coconut, inspired by the classic Mounds candy bar. Topped with silky ganache and toasted coconut, it’s an easy homemade treat!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 350 kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups/spoons
  • Spatula
  • Sifter
  • Wire cooling rack
  • - Oven

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 cup coconut milk
  • ½ cup melted butter
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut
  • ½ cup dark chocolate chips
  • Ganache Optional:
  • ½ cup heavy cream
  • ¾ cup dark chocolate chips
  • ½ tsp vanilla extract
  • Topping:
  • ¼ cup toasted coconut

Instructions
 

  • 1️⃣ Preheat & Prepare
    A baker greasing a 9-inch round cake pan and lining it with parchment paper, with an oven preheating to 350°F (175°C) in the background.
  • Preheat oven to 350°F (175°C).
  • Grease a 9-inch cake pan and line with parchment paper.
  • 2️⃣ Mix Dry Ingredients
    Sifting together flour, sugar, cocoa powder, baking powder, and salt in a large mixing bowl to ensure a smooth and lump-free batter.
  • Sift flour, sugar, cocoa, baking powder, and salt into a bowl.
  • 3️⃣ Mix Wet Ingredients
    Whisking eggs, coconut milk, melted butter, and vanilla extract in a glass bowl to create a smooth and flavorful wet mixture.
  • Whisk eggs, coconut milk, melted butter, and vanilla in another bowl.
  • 4️⃣ Combine & Fold
    Gently folding the wet and dry ingredients together, incorporating shredded coconut and chocolate chips for a rich and airy Mounds Cake batter.
  • Gently fold wet into dry ingredients. Stir in coconut and chocolate chips.
  • 5️⃣ Bake & Finish
    Mounds Cake baking in the oven, later cooling on a wire rack before being topped with chocolate ganache and toasted coconut
  • Pour batter into pan, smooth top, and bake for 20–25 minutes.
  • Cool completely. Drizzle with ganache and top with toasted coconut.

Notes

Store at room temp for 3 days or refrigerate for up to a week.
Toast coconut for extra crunch.
Substitute coconut oil for butter for more coconut flavor.
Keyword chocolate coconut cake, mounds cake recipe
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